Chicken Tagine with Honeynut Squash

Source : If You Re Using A Traditional Tagine Begin By Preheating The Oven With Tagine Inside At 325f If You Don T Have A Tagine You Can Do This Recipe On The...

PreTime
more Minutes
CookTime
a few Minutes
Yield
Some Servings

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at : October 14, 2023

Step:

  1. If you're using a traditional tagine, begin by preheating the oven with tagine inside at 325F. If you don't have a tagine, you can do this recipe on the stove top in a Dutch oven and transfer to the oven later on.

  2. Combine the olive oil, ras el hanout, salt, and pepper in a small bowl.

    Chicken Tagine with Honeynut Squash recipe step 2 photo
  3. Ras el hanout: 12 green cardamom pods. 4 black cardamom pods. 4 tsp cumin seeds. 4 tsp coriander seeds. 2 tsp anise seeds. 1/2 tsp allspice berries. 1/4 tsp black peppercorns. 4 tsp ground ginger. 2 tsp nutmeg. 2 tsp Aleppo pepper. 2 tsp cinnamon. Grind all in spice mill. If you want to use a premixed Moroccan spice blend that's fine too.

  4. Add half the spice paste to the chicken and mix.

    Chicken Tagine with Honeynut Squash recipe step 4 photo
  5. Add the ginger to remaining spice mix.

    Chicken Tagine with Honeynut Squash recipe step 5 photo
  6. Dissolve the bouillon cube in 2 cups of hot water.

    Chicken Tagine with Honeynut Squash recipe step 6 photo
  7. Combine the onion and garlic in a bowl.

  8. Combine the apricot and tomato in a bowl

    Chicken Tagine with Honeynut Squash recipe step 8 photo
  9. Combine the olives and squash in a bowl.

    Chicken Tagine with Honeynut Squash recipe step 9 photo
  10. Heat the ghee in a skillet over medium-high heat.

    Chicken Tagine with Honeynut Squash recipe step 10 photo
  11. Add the onion and garlic and brown.

    Chicken Tagine with Honeynut Squash recipe step 11 photo
  12. Add the remaining spice mix and cook until fragrant.

    Chicken Tagine with Honeynut Squash recipe step 12 photo
  13. Add the onion mixture to the tagine

    Chicken Tagine with Honeynut Squash recipe step 13 photo
  14. Deglaze the skillet with the tomatoes, apricots and 1/2 cup of the stock.

    Chicken Tagine with Honeynut Squash recipe step 14 photo
  15. Transfer the tomatoes to the tagine.

    Chicken Tagine with Honeynut Squash recipe step 15 photo
  16. Nestle the chicken into the tagine

    Chicken Tagine with Honeynut Squash recipe step 16 photo
  17. Cover with the lid and bake for 45 min.

    Chicken Tagine with Honeynut Squash recipe step 17 photo
  18. Add the squash and the olives and continue baking for another 30-45 min.

    Chicken Tagine with Honeynut Squash recipe step 18 photo
  19. Meanwhile, combine the cilantro, the zest of the lemon, the juice of the lemon, and the pistachios.

    Chicken Tagine with Honeynut Squash recipe step 19 photo
  20. Add the remaining 1.5 cups stock to a small pot. Bring to a boil and add the couscous. Cook on low, covered for 10 min followed by removing from heat and letting sit to steam.

    Chicken Tagine with Honeynut Squash recipe step 20 photo
  21. When the squash is tender, add the spinach over top and continue cooking for 10 min.

    Chicken Tagine with Honeynut Squash recipe step 21 photo
  22. Remove the tagine from the oven and top with the cilantro mixture.

    Chicken Tagine with Honeynut Squash recipe step 22 photo
  23. Serve in deep bowls with the couscous and lots of the tagine.

    Chicken Tagine with Honeynut Squash recipe step 23 photo

Ingredients

  1. 2 Tbsp ras el hanout (recipe in method)
  2. 2.5 tsp salt
  3. 1/2 tsp black pepper
  4. 2 Tbsp olive oil
  5. 1 lb chicken thighs, cut into chunks
  6. 1 onion, sliced
  7. 4 cloves garlic smashed
  8. 2 inch knob ginger, grated
  9. 3/4 cup dried apricots, quartered
  10. 1 (14 oz) can diced tomatoes
  11. 2 cups hot water
  12. 1 Bou chicken bouillon cube
  13. 1 cup diced squash
  14. 1 cup pitted green olives, halved
  15. 2 Tbsp ghee or oil
  16. 8 oz frozen spinach, thawed
  17. 1 cup parked couscous
  18. 1 cup cilantro, chopped
  19. 1 lemon
  20. 1/4 cup pistachios, chopped

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